Lemon drizzle cakes

Lemon drizzle cakes

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(50 ratings)

Prep: 15 mins Cook: 30 mins


Makes 12
The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake

Nutrition and extra info

  • Freeze cakes only

Nutrition: per serving

  • kcal378
  • fat19g
  • saturates11g
  • carbs51g
  • sugars36g
  • fibre1g
  • protein4g
  • salt0.5g
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  • 250g pack of butter, softenend



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g caster sugar
  • 3 eggs, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g self-raising flour
  • zest and juice 3 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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  1. Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined – don’t over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.

  2. Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.

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Comments (66)

abbyb101's picture

These are incredible little cakes, so easy to make and taste delicious. Went down very well, will definitely be making again

Rositadesi's picture

I baked with half of the ingredients and it turns delicious muffins I've made by far! Because i don't like sweet food, so i put less sugar in both icing and batter.
I am not good at cooking and baking at all, and this recipe works well on me.

twisteddiana's picture

So, I just baked these. Yielded 24 (small) muffins. They were, indeed, a little too sweet, but just a little (so 30g less sugar would have fixed it, I think).
Now that I think about it, I could have added the zest from 3 lemons to the batter.
I had some left over drizzle.
But, as a bottom line, more than half of the first batch were eaten before the second batch was barely cooked. So, I give this 5 stars.

derevya's picture

Loved these cupcakes, turned out great. Thanks!

amul's picture

Great recipe. But the list of ingredients should divide the sugar identifying the 150g for the topping. I cut the amount of sugar in the cake ingredients from 250g to 230g and they were perfect. I also tried mixing lemon juice with icing sugar and gave the individual cakes a light covering of the icing while they were still warm, I still picked the tops with the cocktail stick.

eshaw70's picture

sorry but followed this to the word .... they are too sweet and the consistency isn't right at all. The rose and collapsed and fell apart. There are better recipes out there. Waste of good lemons and certainly a waste of a crazy amount of sugar

susieone's picture

Gosh what a super recipe! I had too many lemons and had a whizz through the recipes and found this. Normally not a lover of lemon cake, they were superb. I made 12 well filled cakes - muffin sized. I used all of the topping (used a cocktail stick to make the holes). The cakes were so light, and the topping made a lovely crunchy finish to the top.
I note the comments made by ActualChef, but surely any half decent cook would read the recipe beforehand so wouldn't make a mistake with the sugar quantities. I agree that the photo is misleading - I put out 12 cupcake cases first until I did the usual check and balance and realised that the quantities in the recipe would do either 12 muffin cases or 24 cupcakes. So 12 muffin cases! Too heavy? - not on your life - the cake was beautifully light and fluffy. And sweetness is personal; it was good for me. The only thing that wasn't stated in the recipe was that I felt the topping need to be heated to dissolve the sugar - it worked very well and it was probably why I had such a lovely crunchy top.

dance_abs's picture

lovely, only needed half the topping though!

ActualChef's picture

Made an account just to post here. This recipe is absolute garbage.

1.) Due to lazy formatting YOU WILL accidentally add all the sugar listed to the batter.
2.) If you use 12 cupcake cases (as shown in picture) they will overflow, and your oven will be a total mess.
3.) Far too heavy, and prone to collapsing even when you get the amounts right.
4.) Far too sweet, even when you get the sugar right. Just about edible if soaked in lemon juice.

Don't bother, try this:

ochloeo's picture

This recipe makes 24 cupcakes, bake for slightly less time 25-28 mins. They are also very, very sweet so reducing the sugar content a little both in the cake mix and drizzle can't do much harm, unless you have a mega sweet tooth!!!! ;-)

fudge1's picture

I made 2 batches (24) of these Bank Holiday Monday for a friends birthday. Have just eaten one and OMG...THEY ARE DIVINE...beautiful lemon flavour plus light buttery sponge. Will definatley be making these again. Use muffin cases and NOT cupcake cases.
Thank You for the recipe x

Angelica Mercieca Ciantar's picture

Super fresh tasting, moist inside and slightly crunch on top! Delicious! Just make sure you use muffin cases not small cupcake ones if you want 12, otherwise divide the batter between 24 cupcake cases... first time I made them I ended up with huge mushroom like "cupcakes" haha

suzeintynemouth's picture

These were a big hit! Delicious, light and moist, and stayed just as moist and yummy for a few days kept in a cake tin.
I used light Bertolli instead of butter and I will do the same again, maybe it was the oil that kept them so moist?
I also used muffin sized baking cases and they were the perfect size.
Next time I wont do the drizzle though as it was too sugary on top, instead I will mix a little lemon juice with icing sugar.

hezifesi's picture

These are great! Juicy and crunchy and yummy.. keep getting asked to make a new batch.. just cant tell anyone how much sugar is there in the recipe..

cloclo15's picture

I made a batch of these last night. I wanted fairy cake rather than muffin size - I find that too much to eat in one go. This recipe gave me 25 fairy cakes! I did them in two batches - the first i filled quite full as suggested by the recipe, but the cakes overflowed slightly. The second batch i did about 2/3 full in each case which was perfect. In my fan oven at 140 I would say these took at least 40 mins, perhaps a little more. However, once topped with drizzle they tasted great - light and fluffy with a crunchy and lemony topping. Will definitely make them again!

wazz's picture

Just made these. I followed the instructions carefully and they came out perfect, moist, and nicely lemony. Decided not to use the drizzle and just topped off with lemon glace icing.
Mine took 35mins @ 140c fan. Will most certainly be making these again.

daltonnp's picture

Made this twice - first time I put all the sugar in accidentally so everything stuck to the paper cases. Second time around, put in the correct amount of sugar. They were delicious - but I managed to make 24 rather than 12. mmmmmmmm!

Grabriel and Ruby's Gran's picture

These little buns are so delicious, I've passed them around my family and my neighbours, I've had loads of compliments about them, I've not baked for a few years so to get back into it I decided to try these, the recipe is so easy to follow. As I have a fan oven which can get quite hot I cook them at 150C. Thank you Good Food, your website is amazing.

lisamroberts's picture

Delicious and light, but took more like 45mins to cook...yum.

crystaltips's picture

As others had posted that this mixture was heavy I decided to vary the method slightly by creaming the butter with the sugar before adding the rest of the ingredients. As I only had two lemons I added a couple of teaspoons of homemade marmalade to add to the citrusy flavour. I also baked at 175 fan for exactly 30 minutes. Very light result and will make again!


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